Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang (Kang JO), J. Y. Park (Park JY), Y. H. Choy (Choy YH)
Asian-Australas J Anim Sci. 2001;14(6):858-861.   Published online 2001 Jun 1     DOI: https://doi.org/10.5713/ajas.2001.858
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